Our Thanksgiving

Dear sis,

I didn’t feel homesick this Thanksgiving. Granna and Papa Roach let me run the show! Eleven hours of cooking made a very full buffet:)

Josh spent the day running around with, the boys’ dad, the boys, and their three cousins all day! 

Our Thanksgiving Dinner


They boys aunt brought a 19.5 pound fresh turkey with her. 

Papa Roach insisted I cook the bird. Although he is a fantastic cook himself, he prefers working with red meat. 

Oven Roasted Turkey
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  1. whole turkey, fresh or thawed
  2. 1/2 c butter, sliced
  3. 1/2 c celery, diced
  4. 1/2 c carrots, diced
  5. 1/2 c dry herb blend
  1. Prepare butter, vegetables, and herb blend. For herb blend, use basil, cumin, marjoram, sage, salt, parsley, pepper, rosemary, thyme in ratios that suit your preference.
  2. Preheat oven to 450.
  3. Remove bird from packaging. Remove neck and bag of giblets. Free turkey's legs. Drain liquid. Place bird on rack in a roasting pan.
  4. Carefully work skin way from flesh, without tearing.
  5. Rub herbs under skin. Place sliced butter and chopped vegetable under skin as well. Anything that does not fit under the skin can be placed in the chest cavity.
  6. Generously top bird with salt and pepper. Cover with lid or foil.
  7. Bake at 450 for first hour. Reduce temperature to 350 for remaining baking time.
  8. Remove from over and stand 1 hour before serving, basting as desired.
  1. Calculate baking time: 1 hour/4 pounds. We baked our 19.5 pound turkey just over 5 hours.
  2. A meat thermometer is a good way to check for doneness. Internal temperature should reach at least 155 degrees F.
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Mashed Potatoes

Mashed Potaoes
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  1. potatoes, peeled and quartered
  2. garlic, peeled
  3. 1 t salt
  4. unsalted butter
  5. cottage cheese
  6. milk & cream
  7. salt & pepper
  8. shredded cheese
  1. Combine potatoes, 1 clove garlic for every two potatoes, and salt in a large pot. Cover contents with water and a lid.
  2. Bring to a boil. Remove lid to prevent boil-over. Cook until potatoes are tender. Drain.
  3. Mash potatoes until smooth adding butter, cheese, milk, cream, salt, and pepper, until desired taste and consistency are reached.
  4. Scrape potatoes into a large oven safe dish. Top with shredded cheese and additional pepper. Serve immediately or cover with foil and reheat at 350 before serving.
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Creamed Corn


We cheated and used a Pepperidge Farm Stuffing mix.

Sourdough Bread

Sourdough Bread

Sourdough Starter
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  1. 2 1/2 c warm water
  2. 2 c bread flour
  3. 2 T sugar
  4. 1 1/2 t yeast
  1. Combine all ingredients in a nonmetallic bowl.
  2. Cover with a towel and stand overnight.
  1. Store leftover starter in a sealed glass jar in the refrigerator.
  2. Replenish starter as needed by adding 1 1/2 c warm water, 1 1/2 c flour, and 1 1/2 t sugar. Stand overnight before using replenished starter.
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Sourdough Bread
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  1. 1 c milk
  2. 3 T oil
  3. 5 - 6 c flour, divided
  4. 3 T sugar
  5. 1 t salt
  6. 1 t yeast
  7. 1/2 sourdough starter
  8. 1 c flour
  9. cornmeal
  1. Warm milk and oil to 100 degrees F.
  2. Whisk in 2 c flour, sugar, salt, and yeast.
  3. Stir in starter and 1 c flour.
  4. Knead in 2-3 c flour until dough is smooth and elastic.
  5. Rise in a greased bowl 1 hour.
  6. Dust a baking sheet with cornmeal. Shape loaf and place on baking sheet. Rise 30 minutes.
  7. Preheat oven to 350. Bake 45 - 55 minutes.
  1. Makes 1 loaf.
  2. Double batch uses all starter and makes 2 loaves.
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Italian-Style Green Beans

Creamed Peas

Homemade Applesauce

This batch was chunkier than what I usually can.

Pumpkin Pie

I cheated on this as well. I lined my pie plate with a refrigerated crust.

Pecan Pie

Papa Roach makes divine Pecan Pie. I am promised the recipe!

Peanut Brittle

Peanut Brittle

Peanut Brittle
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  1. 1 1/2 c sugar
  2. 1/2 c corn syrup
  3. 2 T water
  4. 1 1/2 c raw peanuts
  5. 1/2 t salt
  6. 1 t baking soda
  7. 1 1/2 T unsalted butter
  1. Butter a jellyroll pan.
  2. Bring sugar, corn syrup, and water to a boil over medium heat; stirring until sugar dissolves. Cook to 280, without stirring.
  3. Stir in peanuts. Cook stirring occasionally to prevent nuts sticking, to 300.
  4. Remove from heat. Stir in salt, baking soda, and butter until well blended and mixture turns to a golden color. Pour and spread over prepared pan.
  5. Stand until set. Break into pieces and serve.
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After our meal enjoyed by all, everyone worked together to clean up. I didn’t wash a single dish! That was a treat:)




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